2. Toss the asparagus with the oil and salt and arrange on a baking sheet in a single layer, leaving space between the asparagus. Place in the upper half of the oven and roast, tossing occasionally, until browned at edges and tender, 12 to 15 minutes.

3. Drizzle with vinegar or lemon juice and serve warm.

4. Garnished with Parmesan cheese, if desired.

Recipe developed by Kendall College, School of Culinary Arts.

Summer Succotash

1 tablespoon olive oil

2 medium carrots, diced about the size of the lima beans

1 cup corn kernels, cut from cob

1 cup lima beans or edamame*

3 green onions, white and green parts, sliced thinly

1 clove garlic, minced

Salt and pepper, to taste

Directions

1. Heat a sauté pan, add the olive oil, and sauté the carrots about 5 minutes, until they are half-cooked.

2. Add the corn and lima beans and continue to sauté at medium-high heat to caramelize vegetables a bit (another 5 to 7 minutes).

3. Add the onions and garlic and cook until fragrant, moving the vegetables continuously so as not to burn the garlic.

1. Heat a sauté pan, add 1 tablespoon of the olive oil, add the greens, and sauté, stirring and turning greens to expose all leaves to the heat.

2. When fully wilted, season with salt and pepper to taste and remove from heat. Transfer the greens to a bowl and set aside.

3. Reheat the sauté pan. Add the remaining oil and sliced onions to the pan and cook until soft and slightly translucent.

4. Add the vinegar, water, and sugar and allow the liquid to cook away by at least half. Return the greens to the pan and toss with the onion mixture, tasting again and adjusting seasoning if necessary.

Recipe developed by Kendall College, School of Culinary Arts.

Fruity Breakfast Muesli

1 1/4 cups quick-cooking oats

2/3 cup reduced-fat (2 percent) milk

2/3 cup plain or vanilla low-fat yogurt

1 teaspoon vanilla extract

2/3 cup fresh orange juice*

1/4 cup honey

1 1/2 cups peeled, grated apples (about 2 medium)

1 cup chopped raw almonds

3 cups chopped fresh fruit (pears, peeled oranges, quartered grapes)

Directions1. In a large bowl, mix together the oats, milk, yogurt, and vanilla. Let stand while the fruit is processed to soften the oats.

2. Whisk the honey into the orange juice to dissolve.

3. Stir the grated apples and almonds into the juice mixture, then add the chopped fruit.

4. Add the fruit mixture to the oat mixture and stir to combine. Cover and chill, then spoon into bowls. This recipe will keep for several days in the refrigerator.

*If desired, zest the oranges before juicing, then add the zest to the juice.

Recipe developed by Kendall College, School of Culinary Arts.

Chopped Salad

2 tablespoons red wine vinegar

2 teaspoons whole-grain or Dijon mustard

1 teaspoons honey

Salt, to taste

4 tablespoons olive oil

1/4 head red cabbage, medium diced

3 carrots, medium diced

1/2 pound green beans, medium diced

3 ribs celery, medium diced

1/2 red onion, medium diced

1/4 cup grated Parmesan cheese

Directions1. Whisk together the vinegar, mustard, honey, and salt until dissolved.

2. Incorporate the oil into the vinegar mixture; pour slowly while whisking constantly. Set aside.

Whisk vinegar, orange juice, mustard, and honey together with salt and pepper. Slowly incorporate the oil in a stream, whisking constantly. Add the sliced scallion. Refrigerate until ready to use.

Directions

1. Preheat the oven to 375°F.

2. Toss the sweet potatoes in the olive oil and salt and spread on a sheet pan in a single layer, making sure pieces don’t touch. Toss the red-skinned potatoes in olive oil and salt and arrange in the same fashion on a second sheet pan. Roast the potatoes, tossing half way through for even browning, until tender, 30 to 35 minutes.

3. Allow to cool. Gently toss the potatoes with the celery, onions, herbs, and vinaigrette. Chill for at least 1 hour prior to serving.

Tip: If a hot side dish is desired, potatoes can be tossed right from the oven with room-tempurature dressing and served immediately.

Recipe developed by Kendall College, School of Culinary Arts.

Broccoli Soup In-a-Hurry

1 can (15 ounces) evaporated skim milk

1 can (15 ounces) chicken stock

2 tablespoons olive oil

1 large yellow onion, peeled and medium diced

1 large head of broccoli, stems removed, cut into 11/2 inch florets*

3 cloves garlic, peeled and chopped

1 tablespoon butter (optional)

Directions

1. In a small saucepan, combine the evaporated skim milk and chicken stock, heat to just under a boil, then reduce the heat to low and keep hot on the stove.

2. Heat a large skillet or sauté pan, add the olive oil, and sauté the diced onion until it is a bit translucent.

3. Add the broccoli and garlic and continue to cook until the broccoli is bright green and slightly tender.

4. Add the milk and stock mixture; allow to come just below a boil, about 5 minutes. Test broccoli tenderness by inserting a small knife in the stalk. Once it’s cooked and the liquid has thickened a bit, remove it from the heat.

5. Blend the mixture with a hand blender until smooth (if you don’t have a hand blender, you can transfer to a blender or food processor). If greater thickness is desired, add 1 the butter and reblend. If too thick, add hot water or additional stock. Taste and adjust seasoning.

*Reserve a few florets for garnish, if desired.

Recipe developed by Kendall College, School of Culinary Arts.

Spicy Brown Rice Salad with Mango and Scallions

This salad is delicious with grilled shrimp!

2 tablespoons vegetable oil (toasted sesame oil can be used for more Asian flavor)